: Peanut oil with maybe some residue of raw egg I poured too much oil into the measuring cup, so I poured some back into the bottle. However, the measuring cup was used for eggs before measuring the oil. I rinsed it from

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If you heat the oil to around 95C, any egg residue should solidify and the oil should be sterilised at the temperature. You can then strain the oil and decant off any aqueous phase. If you want a more certain clearing, make a small amount of brine say 5% salt by weight, pour it into the oil, shake it up, let it settle and separate out, decant the oil phase and heat it to 95C and strain.

addendum: there is a somewhat related method here

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I'm sorry to say but I would tend to lean towards cross contamination...

Raw egg being the poultry produce it is, is certainly a vector for potential salmonella contamination and, well, I would simply not risk cooking with it, especially since oil tends to last much longer than a few days for me.

I know good quality oils can be quite expensive, but I would toss it, simply because a bottle of peanut oil is not worth potential salmonella in my opinion.